Baked Recipes

Recipe: Tasty Anchovy and Tomatoes with Rosemary

Anchovy and Tomatoes with Rosemary. Pasta with tomato, anchovy and rosemary sauce. Add pork chops to skillet, spooning sauce over chops. Drizzle each toast with a little olive oil, and sprinkle with red pepper and rosemary.

Anchovy and Tomatoes with Rosemary Add the garlic, anchovies and remaining rosemary, then fry for a few mins more until fragrant. Bring to the boil, then return the chicken pieces to the pan. Add tomato passata, water, olives, beans and bring to a boil. You can cook Anchovy and Tomatoes with Rosemary using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of Anchovy and Tomatoes with Rosemary

  1. Prepare 6 of branches Rosemary.
  2. You need 6 of Cherry tomatoes.
  3. You need 2 clove of Garlic.
  4. You need 2 fillets of Anchovies.
  5. It’s 1 of to finish Pepper.
  6. Prepare 1 tbsp of Olive oil.
  7. Prepare 1 of Salt, if you don't like anchovies.

Cut the rest of the ingredients in half and sprinkled a little kosher salt and pepper on chops before putting on grill. Add anchovies, sauté for a minute. Add the onions and fry gently for a few minutes. Add garlic, fry for another minute.

Anchovy and Tomatoes with Rosemary instructions

  1. Rinse the rosemary twigs and wipe it dry. Pick the rosemaries on the bottom to remove. The remove leaves can be used for another dish..
  2. Pierce the cherry tomatoes from the stem side with rosemaries. Cut the rosemary if it's too long. Preheat the oven to 180℃..
  3. Grease a heat-proof dish with some olive oil. Place the tomatoes and garlic inside, and roll them around to coat with the oil..
  4. If you like anchovies, place 2 fillets on top of the tomatoes. Bake in the oven at 180℃ for about 20 minutes..
  5. Here's the result. Season them with black pepper and serve them as a side dish. If you don't like anchovies, season them with salt..

Return the chicken pieces on the pan, pour over the wine. Add the tomatoes (both crushed and halved), season with salt, pepper and rosemary. Bagna cuada is a warm dip that's made simply with anchovies, garlic, shallots and herbs and comes from the Piedmont region in Italy. It blows away spinach-artichoke dip by a mile in terms of. When the dish was done I threw the pasta right into the anchovy skillet along with a chopped tomato, two more chopped green onion, and a handful of chopped parsley–WOW!!!

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